Rachel Allen's Chocolate Melting Moments

Another cookie recipe from Friday's #twookieparty.  I found this recipe a couple of years ago in a Rachel Allen diary I bought.  I made these once and always remember the rather unusual texture and their complete deliciousness.  They literally melt on your tongue and sometimes in between your fingers when you pick them up.  I made these as a dessert for a romantic meal and they are pefect little morsels to share following a candle lit dinner.  As they can be prepared in advance they leave plenty of time to whisper sweet nothings across the table at your loved one.  They were equally delicious the second time round and the strange melting sensation was just as I remembered.  Let me know what you think.

Rachel Allen's Chocolate Melting Moments

(Makes 24 halves, 12 when sandwiched together)

125g/4&1/2oz Unsalted Butter, softened
50g/2oz Icing Sugar
50g/2oz Cornflour
25g/1oz Cocoa Powder
100g/4oz Plain Flour
Approx. 2tbsp Chocolate Hazelnut Spread

1.  Preheat the oven to 180C/350F/Gas Mark 3 and lightly grease or line a baking tray with parchment paper.
2.  Beat the butter, then add the icing sugar and beat until soft and light.  Sift the cornflour, cocoa powder and plain flour into the butter and sugar and mix until the dough comes together.

3.  Divide the dough into 24 equal parts (about the size of a walnut in its shell).  Roll into balls, place slightly apart on the prepared tray and then flatten each biscuit lightly with a fork.  Cook in the preheated oven for 10-12 minutes or until firm.  Remove from the oven and let the biscuits sit on the tray for 5 minutes before transferring to a wire rack to cool.  Then sandwich the biscuits together with a nice thick layer of chocolate hazelnut spread.

Lemon Curd (GF)

The weather has been glorious this week in Dublin and so I have been pushing heavy chocolatey recipes to the back of my mind in favour of zesty, fruity flavours perfect for the sun.  (Although I might sneak in a light chocolate something or other at the end of the week.)  Anyhoo, having enjoyed the delicious pineapple and mint concotion I made the other day I decided something similarly fresh and zesty would be very welcome while temperatures remain in the high teens.  I wanted something quick and easy to make that I can keep in the fridge to whip up simple desserts while the sun keeps us company.  This hit the spot perfectly, it was made in 15 mins and only required one pot so there was minimal washing up required.  Serve with scones, pancakes, ginger cake, meringue, mix into some icecream, smear on some brioche or biccies.  The possibilities are endless. Enjoy.

Lemon Curd
Makes 3 x 1lb/350ml Capacity Jars

Grated Zest & Juice of 4 large, juicy Lemons
4 Large Eggs
12oz/350g Caster Sugar
8oz/225g Unsalted Butter, at room temp and cut into small pieces
1 Heaped tbsp Cornflour

1.  In a medium sized saucepan whisk the eggs with a balloon whisk.
2.  Add the rest of the ingredients and place over a medium heat.
3.  Use the balloon whisk to whisk continuosly until the mixture thickens.
4.  Turn the heat to low and allow the mixture to simmer for a further minute, continue to whisk.
5.  Remove from the heat and immediately pour into the hot sterilised jars.*
6.  Cover with waxed discs (you can buy these in baking supply stores but if you don't have any use some greaseproof paper), seal while still hot and allow to cool before labelling.

7.  Store in a cool place and this will keep for weeks.

* Wash the jars in hot water and then dry out in an oven at 100°C/212°F/Gas Mark 1/4 for 15 mins, fill and seal while hot to create a sterile vacuum seal.  Alternatively wash on a hot cycle in the dishwasher without detergent.

I halved the above recipe without a problem and used 1 jar, I did mean to fill the jar with water and measure it's capacity but forgot in my excitement and only remembered after I had sterilised it.  I was too lazy and impatient to sterilize the far again so didn't take the measurement, sorry.  I am going to give this jar to my dad as part of his Fathers day presents as I know he will love it, so I will make another half quantity of the above recipe to live in my fridge for a few weeks.

Pavlova (GF)

OK, so you all know how it goes. You make an executive decision to tackle that pile of ironing and the phone goes, and natch it's your sis/bezzie mate with nothing much to say really but you natter away for the obligatory hour. So the ironing, ah crap I forgot about the ironing. Are you nodding in agreement yet? Then you get yourself all set again and the doorbell rings and it's the lovely ladies calling on behalf of the parish priest. You know, to welcome you (AGAIN) and offer you a miraculous medal and have a little chat with you about how you could involve yourself more in the parish for the greater good of yourself, the community and of course the parish priest himself. You see the Sunday collections aren't quite what they used to be and sure they'll do anythin' to get you through them doors and rootin' around in your phoca for a few bob for the 'roof repairs'. Jaysus, they must make the roofs outta paper these days cos there all on their last legs. So anyway, you can't be rude and refuse the old medal on the bit of blue string and then sure you have to listen to their little spiel, and nod politely and by God keep that smile plastered across your choppers. By the end of it with all that nodding and smiling and not listening to a word of it you're signed up to meals on wheels (delivering, not receiving of course) 3 times a week, choir practice of a Tuesday and of course you'd be delighted to bring up the gifts every Sunday at 10 o'clock mass. Now you're no good for anything but a cup of tay and a chocolate Kimberley to steady the aul nerves and that ironing can feck off if it thinks it's gettin' done today. Oh no, you're not the better of all that excitement so it'll just have to wait till tomorrow. I think you get where I'm coming from now.

I had this lovely idea, I'll write this little blog and sure I'll be baking a cake a day and stick it up there for all the lovely peoples to have a good old goo at. Well, needless to say that will not be the case as I haven't had a minute to bless meself let alone bake up a storm since. So I thought I'd ease myself in with my old faithful. This is always a hit, can be adapted to any occasion and can be whipped up in a jiffy.

You know those nights when you're on the phone and you have a brainwave and say 'sure we haven't seen you in ages, why don't you come over tomorrow for your dinner and bring the seventeen kids with you'. You get up the next morning and the place looks like a bomb site, there's not a morsel in the house, the garden is like a jungle and exactly when was the last time that you waxed, plucked or dyed anything on your body. So you have three hours to go and a mammoth task to perform but sure worry not cos the dessert will be only gorgeous and it won't break a sweat to make. And what prey tell is this magic dessert? It is none other than a humble Pavlova.

A wha'? Sure you can buy a pack of them meringue nest yokes in the supermarket and call them a pavlova can't ya! Well yes you can but I always find they resemble a lump of sugary plaster of paras in a bowl and when you try to break into them you end up sculling the person sitting opposite you. Then there's all sorts of talk of concussion and law suits and while you would hope your own Dad won't actually sue you, you wouldn't put it past him either.

The homemade pavlova you see is a completely different kettle of fish. Its beautifully crisp outer shell is as delicate as a breath and you only have to look at it to break through to the sticky, wondrous cloud that lies beneath. And, then by the time you dollop on that blob of smooth whipped cream and sprinkle it generously with strawberries and raspberries sure you would be weak at the knees for the longing of that first spoonful. And then it won't be long before you here the smacking of satisfied lips and the clanging of spoons against empty bowls and them all sitting there gawping at you with a touch of the Oliver Twists about them. So I shall say no more and simply relay the recipe and hope that it brings as much pleasure to you as it has to me and all who have been lucky enough to have been on the guest list.

Pavlova
Serves 4-6
(depending on the size of the gob)

5 Egg Whites
200g/7oz Caster Sugar
1tsp Vinegar
2tsp Corn Flour*

* To ensure GF the label should not say wheaten cornflour

1. Preheat oven to 150°C/285°/Gas Mark 1. (temperatures may vary from appliance to appliance so please use temperatures provided as a guide and adjust if necessary)
2. Line a baking sheet with greaseproof paper and set aside.
3. Whisk the egg whites until they form soft white peaks and then gradually add the sugar whilst continuing to whisk until stiff and glossy in appearance.
4. Once they have reached this consistency I like to whisk for an extra couple of minutes until it takes a bit of effort to move the whisk through as I find it gives a delicious, chewy Pavlova.
5. Add the corn flour and vinegar and gently fold through.
6. Using two large spoons transfer to the lined baking sheet. This can be done in large dollops for individual portions, or one whole round or rectangle, this is completely down to personal preference.
7. Place in the pre heated oven and bake for half an hour (check that the bottom has cooked through after this and if not turn the oven back on for a further five minutes and check again), and then leave sitting in the hot oven for a further half an hour.
8. Remove from the oven and allow to cool on a wire rack.
9. Dress with the toppings of your choice immediately before serving to avoid becoming soggy.

Serving suggestions
In summer I love to eat pavlova with whipped cream, strawberries, raspberries and any other berries available.
In winter when berries are not available locally I serve it with a liqueur based whipped cream and a selection of sweets ie. maltesers, rolo, crushed crunchy bars, munchies.
These suggestions are merely my personal preference so please experiment (as I have done) and find a favourite of your very own.

By jaysus, me stomach feels like me throat has been slit with all this talk of food and not a morsel passing the lips. Happy baking and I will post a recipe again very soon, so long as those miraculous medal wielding aul wans stay away from the door that is!